CookPal AI
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Tofu with Ginkgo Sauce

Coût $10, économiser $15

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Main

    • 300g firm tofu
    • 10 ginkgo nuts
    • 🦐 6 shrimp
    • 1/2 bunch mitsuba

  • Broth

    • 💧 200cc water
    • 1 pinch dashi powder
    • 1 tbsp sake
    • 1 tbsp mirin
    • 🧂 1/3 tsp salt
    • 1 tsp soy sauce

  • Thickener

    • 1 tsp cornstarch
    • 💧 1 tsp water

ÉTAPES

1

Peel the ginkgo nuts. Boil water with a pinch of salt, cook the ginkgo nuts for 2–3 minutes while stirring, then cool in cold water and remove the thin skin.

2

Cut mitsuba into 2cm pieces. Remove the shells and veins from the shrimp, then cut them into thirds.

3

In a pot, combine the broth ingredients and bring to a boil. Crumble the tofu into the pot and simmer for 3–4 minutes over medium heat.

4

Add the ginkgo nuts and shrimp, cook briefly until the shrimp are done. Stir in the cornstarch mixture to thicken, then turn off the heat and mix in the mitsuba.

NUTRIMENTS

Par portion

🔥

180

Calories

  • 15g
    Protéines
  • 10g
    Glucides
  • 5g
    Graisses

💡 Astuces

Use fresh ginkgo nuts for better flavor and texture.Adjust the salt and soy sauce to your taste preference.Serve immediately for the best texture and flavor.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.